Lemony pea and rocket risotto

I avoid ordering risotto in restaurants as the dish tends to be too buttery or creamy for my tastes. If you’d prefer to try a lighter version, this is a simple recipe I make at home. I don't add wine into the dish, instead preferring to drink a glass with the risotto!

INGREDIENTS (serves 2)

* 200g of risotto rice
* 2 lemons or limes
* 1 chopped onion
* Approximately 2 tablespoons of rapeseed oil
* 1 litre of vegetable stock
* A bowlful of frozen peas
* A handful of mint or basil leaves (depending on your tastes)
* 2 cloves of crushed garlic (you can use more or less, depending on your tastes)
* Rocket leaves to garnish
* Parmesan cheese to garnish (you can pick a vegetarian version in most supermarkets)
* Salt and pepper to taste

METHOD:

1. Heat the oil in a pan and sauté the chopped onion for a couple of minutes
2. Add the risotto rice and make sure each grain is covered in the oil – add more oil if needed
3. Add a ladleful of stock - stirring occasionally until it has been absorbed into the rice
4. Continue to add the stock, a ladleful at a time, until the rice is just tender
5. Pour hot water into the bowl of frozen peas and drain.
6. Add the peas the pan with the final few ladlefuls of stock
7. Mix in the crushed garlic and mint or basil leaves
8. Squeeze juice from the lemons or limes into the pan and add salt and pepper to taste
9. Just before you serve, stir in some rocket leaves
10. Garnish with parmesan cheese

I find not stirring butter, cheese or wine into the rice gives the dish a fresher taste - let me know what you think!